Rose Candied Lemon Tartelette

Rose candied lemons have become a pantry item favorite in the Deco Tartelette kitchen. I layer them on top of pancakes, add them to my favorite beverages, and even eat them right out of the jar...this delicious lemon tartelette is quite a treat and a lovely way to celebrate spring!Rose Candied Lemon TarteletteMakes a 5″ TarteletteIngredients:2 Tablespoons Rose Simple Syrup (recipe below)1 large organic egg plus 2 organic eggs yolksJuice and grated zest of 2 organic Meyer lemons3 Tablespoons unsalted organic butter, at room temperature, cut into pieces1/4 Pie Crust (recipe below)Rose Candied Lemons (recipe below)Directions:First, make the Rose Lemon Curd. In a small saucepan over low heat, combine the rose simple syrup, whole egg and yolks, juice and zest. Cook stirring constantly, until the mixture thickens. Add the butter and whisk vigorously until you have a nice thick mixture. Remove from heat and allow to cool.Preheat oven to 325 degrees Fahrenheit. Butter a 5″ ceramic baking dish. On a floured surface, roll out the dough into a 5″ round. Press the dough into the pan and trim the edges. Line with a piece of parchment paper and fill with pie weights. Place on a baking sheet and bake for about 20-25 minutes or until the crust is golden. Allow to cool then gently remove from baking dish. Pour the curd in the tart shell. Top with rose candied lemons…Pie Crust with Dried Lemon + Rose Hip SugarIngredients:2 3/4 cup organic all-purpose flour1 teaspoon salt1 teaspoon dried lemon + rose hip sugar or organic cane sugar1 cup of cold-cold-cold butter cut into 1/2 inch cubes1/2 cup ice cold waterDirections:Mix the flour, sugar and salt in a food processor for 5 seconds. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky crust. Wrap the dough in plastic wrap and place one disk in the freezer to use for another dish and the other in the refrigerator for at least 20 minutes…then back to the work surface…using one disk, form 2 balls of dough (you can either freeze the other half of this dough or make a second tartelette…just double the recipe for the curd). Roll into a 5″ round. Wrap in plastic and keep in the fridge until ready to use.Rose Simple SyrupIngredients:1 cup organic sugar1/2 cup filtered waterApproximately 2 dozen organic, fresh rose petals (I used Martine Guillot Roses) or you can use 3 tablespoons organic, dried rose petalsDirections:Place the sugar and water in a medium saucepan over medium heat. Stir. Allow the mixture to simmer until the sugar has completely dissolved. Remove from heat and add the rose petals. Allow to steep for 15 minutes. Discard petals. Store in a squeaky clean jar in the fridge and use within a week. Use in cocktails, mocktails, drizzle over yogurt, or use to sweeten your morning cup of coffee.Rose Candied LemonsIngredients:1/2 cup Rose Simple Syrup (recipe above)3 tablespoons organic maple syrup1 small organic lemon, slicedDirections:Place all ingredients in a medium saucepan over medium heat. Bring to a simmer. Allow to simmer until the mixture has reduced to a thick syrup, about 10 minutes. Keep a close eye on the mixture as you want to make sure it doesn’t splatter everywhere…it would be quite a sticky mess. Remove from heat and allow to cool slightly. Candied lemons are absolutely delicious poured over ice cream or atop a stack of delicious sourdough pancakes.Recipe + Photo by Cassie Winslow